healthy lunch

Recipe: Grilled, Braised and Frittered by Ginevra Held

Lunch today was super yummy and healthy so I had to share.  I had grilled Fava beans with shaved Comte cheese, braised fennel, and leftover Mario Batali Carrot fritters. This is not exactly a recipe, more of a food share, and this is after all the sharing economy.  However don't fret, I will tell you how lunch came about.

Grilled Fava Beans:

Super Easy:

Preheat oven, use the broiler for this, I did a broiler with fan at 220 Celsius, we have a pretty fancy oven here, so if you don't have that option, just put it on the broiler setting.

Wash and dry fava beans.  Put on a baking sheet.  Drizzle with olive oil.  Put in oven and cooked until they are deeply brown, charring a bit.  I was going to turn them over, but didn't have to as they were browning on both sides.

Serve with Fleur de Sel, shaved Compte or Parmesan and Lemon!!!

Here is a link for Saveur Grilled Fava Recipe for reference.

Braised Fennel:

Slice fennel bulb, not too thin, not too thick.  Put oil in a pan at medium high.  Add the fennel. Leave the fennel alone! until it is brown on one side.  Turn it over and brown the other side.  Then add about a tablespoon of water and let that boil off. Done! Serve with lemon zest and lemon!

Mario Batali's Carrot Fritters: My adaptation:

5 carrots, washed, peel, cut in half

1 scallion

1/4 cup buckwheat flour

1 egg, beaten

Place carrots in food processor and process until small but not baby food.  Alternatively use the grating blade if you have it.

Place carrots in a bowl with scallion, buckwheat flour, salt, pepper, and egg.  Mix to combine. Should hold together nicely.

Using your hands, made little patties and place them onto a pan with olive oil that is relatively hot but not smoking,  Brown on each side.

Enjoy!

Here is a link for Mario Batali's original Carrot Fritelle Recipe

Recipe: Easy Healthy Avocado and Egg Salad by Ginevra Held

 

Here is a quickie but a goodie for you!  You won't miss the mayonnaise when you have the avocado in the salad and tahini in the dressing.  Okay, you might, because lets face it, mayo is awesome.  But so is this salad! 

 

Egg and Avocado Salad:

1 Avocado, cubed

2 hardboiled eggs, cubed

1/3 cucumber, cubed

2 scallions sliced

For the vinaigrette:

1 tablespoon Tahini

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

2 teaspoons Sesame Oil

1 teaspoon turmeric

Mix all of the vinaigrette ingredients with a whisk. Place avocado, eggs, cucumber, and scallions in a bowl.  Dress with vinaigrette, toss to combine.  

Save some of the vinaigrette for a side salad.

Enjoy!

Healthy and Easy!!!

xo, Ginevra